Process of coloring and flavoring sugar and products resulting therefrom



Patented Jan. 19, 1932' UNITED STATES. PATENT TRESPER. C K or arnanrnp'enonem, assrerron GEORGIA, A CORPORATION OF GEORGIA.

OFFICE To NUN'NALLZ OMPAN OF PROCESS OF COLORING AND FLAVORING SUGAR AND PRODUCTS RESULTING THEREFBOM No Drawing. Ap plication flled July 15, This invention relates to processes of col oring and flavoring sugar, and to the prodprocesses. v p

The main ob ect of the mventlon is to treat sugar, in granulated or block form, with flavoring materials and colors corresponding the flavors, so as to provide sugars, pref.-

erably in cube form, which can be identified 0 by mere lnspection'as possessing certain desirable characteristic flavors. For example, cubes impregnated with orange flavors, are orange colored; lemon flavored cubes, are lemon colored; and mint flavored cubes will 5 have the familiar mint green color. y

' It is intended that various colored combinations of these colored and flavored cubes be enclosed in a suitable transparent wrapper so that purchasers can determine by inspection just what particular flavored sweeteners they are buying. :They are prirnarily intended for sweetening and flavormg tea,.either cold or hot, as it is common to flavor this beverage with orange, lemon or similar fruit juices. As the coloring of these sweeteners corresponds to their flavors, it is a very easy matter for the user to regulate the flavor of his beverage by selecting sweeteners corresponding in color to the 0 desired flavor or combination of flavors. The sweeteners may, obviously, be used as confections. However they may be used, their 'color corresponds to and is intended to indicate their flavors. I

The invention may be practiced by several methods. However, there are two preferred methods of making these sweeteners; and these will now be set forth in detail.

First method In the first method, I prefer to dip sugar in domino block form into a solvent containing in solution, the desired flavor, citric or tartaric acid and coloring matter corresponding to the flavor.

.and British Pharmacopoeias. will, of course,

' colors approved as 1929. Serial No. 378,568.

Preferably the solvent consists of two volatile liquids-about one 'ucts resulting from the practice of these part of ethyl alcohol to four parts of ethyl acetate. In this solvent, I dissolve either 2% of citric acid, or .12 0 of tartaric acid. To this acid solution is added flavoring in the form of terpeneless orange, lime, lemon, or mandarin, or spearmint oils; or orange, lime, lemon or mandarin oils; which are listed in the United States These flavors responding to the flavor.

For coloring the cubes or dominos of sugar, I use the organic coloring matters known by the trade-names as, tartrazine; 8O Ponceau 3R; F. C. F. fast green, or any suitable food colors by the U. S. Bureaus of Chemistry and Standards in the Departments of. Agriculture and Commerce, respectively.

The yellow coloring, tartrazine, is benzeneazo-pyrazalone-carboxy-disulphonic acid; F.

fast green is para-hydroxy-benzaldehyde-orthosulphonic acid; and Ponceau 3R,

desired strength of the be added in proportions c0ris a combination of cumedine and R-salt described in Bulletin-147, (1912) of the Bureau of Chemistry.

These various colors or any desired combinations of them are used in 5% aqueous solutions to color the previously prepared acid-oil solvent solutions previously described. For lemon-sugar, straight tartrazinc is used; for orange, a combination of tartrazine and ponceau is used, and for lime and mint, various combinations of tartrazine and fast green are used. The colored 5% aqueous solutions are added to the acidflavored solvent in from 2 cc. to 10 cc. for every 3 liters of the alcohol-acetate solvent.

Sugar cubes or dominos are then dipped in this colored solution and allowed to remain therein for a short time. Then the treated cubes or dominos are'removed from the colored and flavored solution and spread out to spread out to evaporate the solvent and dry' dry. This solvent does not dissolve the sugar; but is does deposit the flavoring and coloring matter on the sugar without rendering it injurious or imparting to it any objectionable odor.

Second method tion point of solution is approached in the temperature-range between 25 and 35 C.

At some temperature in this range the saturation point is reached; and further cooling causes super-saturation, and consequently renders the solution unable to dissolve more sucrose.

An sucrose in the solid phase which has inter acial contact with this cooled supersaturated solution usually adsorbs some of the solute. If it be of a porous nature, like domino or granulated sugar, it will also absorb much of the solution. On drying sucrose, the solute crystallizes on and in the solid phase.

In this second method, the sucrose solution water at a temperature of about 105 mere additon to the beverage of the on or domino sugar in the ordinary manner.

What I claim is:

1. The process 'of flavoring sugar which consists in cooking a solution of sucrose in (3., cooling the cooked solution until it becomes su persaturated, dissolving a small percentage of an organic acid in thecooling solution be: fore it reaches the supersaturation temperature, dissolving flavoring matter in said cooling solution before the supersaturation point, Wetting'and soaking the sugar with the flavored solution, and then evaporating the solvent from the treated sugar to deposit the several solutes thereon.

2. The process of flavoring sugar which consists in cooking a solution of sucrose in water at a temperature of about 105 0., cooling the cooked solution until it becomes supersaturated, dissolving a small percentage of an organic acid in the cooling solution before it reaches the supersaturation temperature, dissolving flavorin and coloring matters in said cooling solution before the supersaturation point, wetting and soaking the sugar with the fla'yored and colored solution,

and then evaporating the solvent from the treated sugar to deposit the several flavoring acts as a solvent instead of the alcohol-acetateand coloring solutes thereon.

mixture used in the first method. While the cooked sucrose solution is cooling from the 105 0. temperature, the citric (2%) or tartaric (.12%) acid is added to the cooked sucrose anywhere in the 40 to C. temperature range. The flavors and colors, however, should be. added while the temperature of the cooked and cooling sucrose solution is above 60 C.

The same colors are used as in the first method, and the flavors may be obtained by adding the desired flavoring oils as in the first method. However, in this process, I prefer to use the desiccated juices-of the corresponding citrus fruits in such quantities, and with such a quantity of water as solvent, that the saturation temperature point of the cooked syrup is not reduced below the lower temperature of the range already mentione 25 to 35 C.

Preferably the syrup solution is poured over domino or cube sugar, arranged in trays, until they become thoroughly soaked and wet wlth the syrup. Then the cubes or dominos are removed from the trays, drained and them.

The product in cube or domino block form constitutes a very convenient means and sanitary means for adding flavoring. to beverages ordinarily sweetened by the addition of sugar. The coloring not only adds to the attractiveness of the product, but also serves to indicate the flavor embodied in the product,

3. The process of flavoring sugar which and which will be released therefrom b the consists in cooking a solution of sucrose in 1 water at a temperature of about 105? 0., cooling the cooked solution until it becomes supersaturated, dissolving a small percentage of an organic acid in the cooling solution before it reaches the supersaturation temperature, dissolving desiccated fruit juices in the cooling solution before the supersaturation point, wetting and soaking the sugar in this final solution, and then evaporating the solvent from the treated sugar 'to deposit the fruit juices thereon.

4. The process of flavoring and coloring sugar which consists in cooking a solution of sucrose in water at a temperature of about 105 (3., cooling the cooked solutionruntil it becomes supersaturated, dissolving a small percentage of an organic acid in the cooling solution before it reaches the supersaturation range between 25 to 35 C., dissolving a small percentage of tartaric acid in the coolin soiation while the tempereture thereof is hetween and uices and coloring matter in the coo iution whiiethe temperature thereof is 1' @7 60 6., cooling the last solution to the supersaturation temperature, soakin end wetting the sugar in the su;-rseturate solution, and then evaporating 3|. solvent from the soaked and wet sugar to deposit the several soiutes thireoo. h f I fix n testimon w emeo a signature, y TRESPER G 

